Salt-Crused Potatoes with Mojo Sauce
Ingredients
- For the mojo sauce
- 4 chili peppers (dried)
- 2 Tbsps ground paprika
- 2 garlic cloves
- 1 tsp honey
- 1 Tbsp ground Cumin
- 80 milliliters Red wine vinegar
- 125 milliliters olive oil
- Sea salt
Preparation steps
Rinse the potatoes and place in a saucepan with the sea salt and fill the pot halfway with water. Cover and cook 15-20 minutes (the potatoes won't be done but will cook more later).
For the mojo sauce: Finely chop the chilies. Peel and finely chop the garlic, sprinkle with a little sea salt and mash with the flat side of a knife to a paste. Transfer the garlic to a bowl and stir in the chilies, paprika, honey, cumin and red wine vinegar. Gradually whisk in the oil until the sauce is thick. Season with salt.
When the potatoes are almost cooked, uncover and let the water completely evaporated. Continue cooking the potatoes, stirring frequently until they are dry, cooked through, and coated with a layer of salt. Remove from the pan and serve with the mojo sauce.
